Goat Cheese, Scallion and Turkey Bacon Quiche

Good morning you little goslings!


I hope you are reveling in the last few days of Summer, Autumn begins on Friday. Not, of course, that it feels like summer anymore, at least not in New York, but it’s a mental thing. Kyle’s sister is coming tomorrow and she will be here through Monday. Two Texans in one tiny apartment, gird your loins! It’ll be fun though. She will be going with Kyle to his rehearsal on Thursday night.


I guess I’ve never mentioned it, but he is a member of the Voices of Gotham, a group that, as they write, hopes “to develop a fresh new a capella offering for New York City”. They are fantastic, and you should check them out! I believe their next show is the winter show which is always nice and really puts you in the holiday spirit. So, buy tickets for Voices of Gotham’s Winter Show!


Tangent… Anyway, she will go with him to rehearsal on Thursday, they are seeing Anything Goes on Friday night and then we will all have time to hang out on Saturday and Sunday. I’m excited!

My sister was in town this past weekend, as I mentioned here, and she and her friend came over for brunch on Saturday. I made this quiche and I kid you not it made me want to stay in the house and eat for the remainder of the day. It’s good.



On to the recipe!


Goat Cheese, Scallion and Turkey Bacon Quiche:


(Adapted from America’s Test Kitchen Family Cookbook which I really can’t recommend enough. It is such a good cookbook, especially for young people (such a myself) as they set out from home and realize they will need to cook for themselves. The way it is organized and the clarity of the instructions make it a regular go-to when I want to make something new.)


Preheat oven to 350


Ingredients:
2 9-inch frozen pie shells

1/3 a package of turkey bacon chopped into quarter-ish size pieces (I just made and served the rest as a side for the quiche)

1 bundle of scallions, chopped (I think mine had about 9 altogether)

5 eggs

1 cup skim milk

1 cup heavy cream

½ teaspoon dried thyme

½ teaspoon pepper

¼ teaspoon salt

Small log of goat cheese (mine was 4 oz)


( I would suggest halving this all if you are less than 4 people)
Don’t these scallions look good?

This whole thing is very easy, fry the bacon as you usually would in a skillet. Once some fat melts out, throw the scallions right in with it.

Just the bacon...

now add your scallions!

Meanwhile, while the bacon and scallions are browning, you can whisk together your eggs, milk, cream, thyme, pepper and salt in a bowl.

Now, chop your goat cheese log into circles and put them on the bottom of the two pie crusts. Cover them with the scallions and bacon, like this:

Now put your pie shells on a cookie sheet and pour in the egg mixture until it is ¼ inch from the top. The egg will rise a little as it cooks. Just eyeball it to make sure you evenly distribute between the two shells.


Keep it on the oven for about 40 minutes until the middle is solid but still a little squishy.

The goat cheese disintegrates in a way, and the leeks and bacon float around a little and then get stuck in the egg as it cooks. We didn’t need to add any salt or pepper and the contrast between the creamy solidity of the goat cheese and the fluffy eggs was delicious. I would make this again in a heartbeat.




We had it with the rest of the turkey bacon, blueberries and strawberries and a lot of mimosas. Perfect Saturday morning meal.


Let me know if you try it, zum Wohl!